July-August 2015

Using Stakeholder Input to Design an Implementation Process to Promote Community Health Through Collective Impact

• Beverly Henry,

• L. Hermann,
• L. Hogan,

• J. Maxwell

An Innovative Decentralized Statewide Approach to Deliver SNAP Education (SNAP-Ed)

• Kira Rodriguez,

• M. Polascek,
• J. Ingram,
• P. Bruno,

• P. Dushuttle

A Quantitative Study Examining Compliance to the Saudi Policy and IOM Standards in Boys' Public High Schools in Riyadh, SA

• Khalid Aldubayan,

• M. Murimi

The Influence of Community Food Security Initiatives and Diet-Related Social Cognitive Factors on Dietary Intake in Low-Income Individuals

• Diana Cuy Castellanos,

• J. Keller,
• E. Majchrzak

Utilizing Technology to Assess Local Food Needs: Interactive Maps of Food Pantry Locations Identify Gaps in Area Served

• Jessica Kruger,

• J. Luke,
• D. Boardley,

• J. Bungee

The Healthy Diva Beauty Salon Pilot Project

• Amy DeLisio

Blueprint for Creative/Innovative Success in Nutrition Education: What Works and Future Strategy of an Online Graduate Program

• Diane Dembicki

Teaching Parents About Responsive Feeding Through a Vicarious Learning Video

• Tracey Ledoux,

• J. Robinson,

• T. Baranowski,

• D. O'Connor

Application of Critical Thinking Skills to Provocative Topics in Nutrition: A Course for Undergraduate Students

• Elizabeth Ruder,

• L. Martich

Impact of a Service-Learning-Based Community Nutrition Course on Students’ Nutrition Teaching Self-Efficacy

• Natalie K. Cooke,

• S.L. Ash,
• J. Nietfeld,
• A. Fogleman,
• L.S. Goodell

Assessment of Cultural Knowledge and Knowledge and Skills Application in Dietetics Education

• Julie Plasencia,

• L. Weatherspoon

Creating a Continuum for Latino-Focused Nutrition Education

• Gail Frank,

• M. Bird,
• S. Nguyen-Rodriguez,
• G. Galvez,
• M. Rascon,
• N. Gatdula,
• E. Bonilla

Development of a Framework that Describes how Gardens Become Integrated and Sustained in Elementary and Middle Schools

• Kate Gardner,

• P. Koch,
• I. Contento

Healthy Being – Improving Nutrition Practices Among Children and Teens Through Art and Games

• Eileen Rivera,

• M. Lopez,

• B. Witcher Cottrell

Process Evaluation Measures Effectively Assess Fidelity of Fuel for Fun Classroom Lessons

• Jessica Clifford,

• S. Smith,
• R. Brandenburg,

• B. Lohse,

• Leslie Cunningham-Sabo

Improving Nutrition Knowledge, Attitude and Behavior of Selected Filipino Schoolchildren in the Healthy Kids Program

• Julieta Dorado,

• G. Azana,
• R. Viajar,
• M. Capanzana

A Review of Constructs and Methods Used to Assess Food Purchasing Practices Among Older Adults

• Jung Sun Lee,

• T. Walker,
• M. Lewis

Understanding how Food Insecure Households With Children Decide how to Get Enough Food

• Andrea S. Anater,

• K. Emery,
• H. Kane

Comparison of the Consumer Nutrition Environment Within Chain Supermarkets Located in Low and High Income Communities

• Andrea Morris,

• A. Prehn,
• N. Alexander,
• P. Anderson

Vegetable Velocity: More Time in Aisle Means More Produce in Carts

• Brian Wansink,

• A. Mukund

Parent Verbal Communication With Young Children About Food and Nutrition During Snacks

• Amir GolMohamadi,

• S. Ramsay,
• L. Tsao

What Flavoring Ingredients do Low-Income Hispanic and Non-Hispanic Individuals Commonly Have?

• Het Desai,

• D. Palmer

Cooking With Kids in Rural Minnesota: Family Meals and Interest in Family-Focused, Community-Based, Healthful-Eating Programs

• Sarah Friend,

• J. Fulkerson,
• C. Flattum,
• M. Horning,
• C. Olson,
• T. Barlow,
• D. Neumark-Sztainer

Breakfast Eating Habits and Nutritional Status of Primary School Children in Rural Areas of Anambra State, Nigeria

• Patricia Ukegbu,

• U. Charity,
• P. Mbah,
• E. Ifeyinwa

Student Outcomes and Perceptions of a Blended Graduate Level Nutrition Course

• Amber Haroldson

Teaching the Health At Every Size^® Curriculum to Dietetics Students: Do Anti-Fat Attitudes Change?

• Amber Rosalez,

• A. Ozier,
• A. Kubal,
• J. Parker

Service Learning: Plate It Up! Kentucky Proud Recipe Development Project

• Tammy Stephenson,

• J. Vaught,
• A. Humphrey,
• K. Cunningham

SNAP Challenge Assignment: Preparing Students for Working With Low-Income Populations

• Sarah Misyak,

• J. Helms,
• G. Mann,
• E. Serrano

Extension Educators Widen Reach Through Community-Focused Undergraduate Online Teaching

• Sherri Cirignano,

• A. Grenci,
• J. Shukaitis

Blogs: Promoting Education Through Entertainment

• Elizabeth Hilliard

Comparison of Exam Completion Order to Grade in College Students Enrolled in a Nutrition Science Class

• Elizabeth Hilliard,

• S. David,
• B. Hill

Promoting Cultural Competency in Nutrition Students Through Training Paraprofessionals in an International Setting

• Elizabeth Wall-Bassett,

• N. Harris

Increasing Learning Potential in Entry Level Nutrition Students Through Online Tutorial

• Heidi Wengreen,

• A. Litchford,
• M. Graff

Efficacy of Problem-Based Learning in an Integrated Skills Course at Improving Dietetics Students’ Clinical Reasoning Skills

• Kathy Stanczyk,

• C. Hruskocy,

• C. Houston,

• K. Ligeikis

Assessing the Impact of Organized Community Service on Students’ Attitudes

• Krisha Thiagarajah

Attitudes of University Dining Hall Patrons Toward Recycling—An Exploratory Study

• Krisha Thiagarajah,

• K. Thompson,
• V. Getty

An Online Introductory Nutrition Course Adapted for Hawai‘i and the Pacific

• M. Kainoa Fialkowski,

• W. Gibson,
• E. Yiu,
• J. Banna,
• G. Lin,
• M. Stewart,
• R. Novotny

Attention to Food Insecurity in Clinical Practice: Continuing Medical Education Development

• Anne Hoisington

The Discussion-Based Lecture: A Promising New Model for Online Classrooms

• Laura Acosta

Market Voucher/Education Program Participants Value Setting to Learn, Enhance Motivation, Involve Children, Build Community

• Audrey Hess,

• F. Franklin,

• A. Dailey

Mediterranean Cuisine Comes to YOU!

• Lynn James,

• F. Alloway,
• R. Cooper

Achieving Fidelity Across Intervention Groups: A 6-Week Pilot Weight Management Study

• Shelby Chandler,

• L. Shomaker,
• G. Auld,
• M. Wdowik

Community-Based Nutrition Education: Lesson Learned From the Field

• Jennifer Helms,

• E. Serrano

Focusing on a Mutual Topic Across Different Online Outlets to Increase Fruit and Vegetable Consumption

• Lisa Franzen-Castle,

• A. Henneman,
• C. Brison,
• C. Schneider-Miller,
• N. Urbanec,
• A. Losey,
• G. Jones

How to Create Effective Social Media Images to Enhance Engagement

• Joanne Kinsey,

• A. Henneman

USDA National Agricultural Library Dietary Reference Intakes (DRI) Calculator App

• Catherine Alessi,

• L. Butler

Sustainability: A Natural Vehicle for Nutrition Education and Outreach at College

• Paula Martin,

• E. Ninos

Using Online Recipes to Help People Improve Food and Nutrition Practices

• Alice Henneman,

• G. Jones,
• C. Wells,
• A. Peterson,
• Lisa Franzen-Castle,
• K. Colgrove

Who Says Online Newsletters Are a Dying Breed? How an Email Newsletter Can Grow Your Nutrition Education Outreach

• Alice Henneman,

• L. Franzen-Castle,
• K. Colgrove,
• C. Wells

A Nutrition Education Program With Historic Roots Puts Theory in Action

• Karen Lee,

• Y. Bai,
• S.M. Wunderlich